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Tuesday, December 4, 2012

Cinnamon-Pecan Wafers

From the kitchen of One Perfect Bite...I've been experimenting with recipes that use whole-wheat pastry flour for a while now, so I was delighted when I found this contest winner on the Eating Well website. I was looking for cookie recipes that might be healthier than some I have in my holiday collection and I liked the way these looked. They are refrigerator cookies of the slice and bake variety and they are truly simple to make. While the dough, which lends itself to freezer storage, can be prepared days before it's needed, I think the flavor of this cookie improves with age. If you decide to bake them, I suggest you make them a day or two before you plan to serve them. It takes a while for the pecan flavor to ripen and without it this is just another sugar cookie. These crisp butter cookies will neither make nor break your reputation as a baker, but it's nice to have such a simple recipe on hand for the holidays. Here's how the cookies are made.

What's not to love about a cookie that's a tad healthier and tastes good, too?

I have been experimenting with whole grain flours for some time. I use whole grain spelt flour for most of my recipes. In my experience spelt flour has a sweeter flavor than whole wheat and is somewhat "lighter", too. I learned to weigh the flour, with a kitchen scale, though. Recently I discovered one brand that sells whole grain spelt cake flour that is almost as light as unbleached white flour.

What's not to love about a cookie that's a tad healthier and tastes good, too?

I have been experimenting with whole grain flours for some time. I use whole grain spelt flour for most of my recipes. In my experience spelt flour has a sweeter flavor than whole wheat and is somewhat "lighter", too. I learned to weigh the flour, with a kitchen scale, though. Recently I discovered one brand that sells whole grain spelt cake flour that is almost as light as unbleached white flour.

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